Description
This Crockpot Buffalo Chicken Dip combines tender shredded chicken with creamy cheeses and tangy buffalo sauce for a crowd-pleasing appetizer. Slow-cooked to melty perfection, this dip is perfect for game day or casual gatherings, served with chips, crackers, or fresh veggies.
Ingredients
Scale
Main Ingredients
- 2/3 cup Frank’s RedHot Buffalo Wings Sauce, NOT original/traditional
- 3/4 cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie)
- 1/4 cup blue cheese crumbles
- 1 1/3 packed cups finely shredded cheddar cheese, divided
- 2/3 packed cups finely shredded mozzarella cheese, divided
- 8 ounces full-fat cream cheese, cubed into 12 pieces
For Serving
- Green onions
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies, etc.
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking during cooking.
- Combine Ingredients: In the crockpot, whisk together the buffalo wing sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup shredded cheddar cheese, and ⅓ cup shredded mozzarella cheese until well mixed.
- Add Cream Cheese: Microwave the cubed cream cheese for 25 seconds on a plate to soften, then evenly distribute the cubes over the chicken mixture without stirring.
- Cook the Stir: Cover and cook on low for 1 hour, then stir the dip thoroughly to combine the cream cheese and other ingredients.
- Cook Until Melted: Continue cooking on low for an additional 1 hour to 1 hour 30 minutes, stirring occasionally, until the cheeses are fully melted and the dip is hot and bubbly.
- Top with Cheeses: Sprinkle the remaining ⅓ cup cheddar cheese and ⅓ cup mozzarella cheese evenly on top. Cover and cook on low for another 20 minutes, or until the topping cheeses have melted.
- Garnish and Serve: Keep the dip on low or warm setting for serving. Garnish with chopped green onions and extra blue cheese crumbles if desired. Serve with a variety of chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers.
Notes
- Use rotisserie chicken for easy shredding and enhanced flavor.
- If you prefer a spicier dip, add extra buffalo sauce or a pinch of cayenne pepper.
- Cream cheese softening is important to ensure even melting without clumps.
- Older crockpots may require more cooking time; stir regularly to avoid burning.
- Leftovers can be refrigerated and reheated in the microwave or crockpot.
- To make it dairy-free, substitute cheeses and sour cream with vegan alternatives.
Nutrition
- Serving Size: 1/14th of recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 55 mg
